08/28/2015  |  Session Beers You Can Sip Right Now at Iron Hill

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If you thought session beers carry that moniker because they’re perfect for a “beer sesh” … well, you’re not far off. The term originated with our friends in Britain and, like any well-worn tale, can be told in different ways.

We have two personal favorites. The first: British war laborers were “restricted” to two drinking periods—or sessions—a day, roughly 11 a.m.–3 p.m. and 7 p.m.–11 p.m. Naturally, that required a low-alcohol beer that was tasty and wouldn’t hamper the war effort. The other is a nod to England’s active pub lifestyle, where you’ll find much merriment during many happy beer sessions each day—and night.

“Session beers tend to be lower gravity, lower alcohol and flavorful,” explained Iron Hill Brewery & Restaurant co-owner and Director of Brewery Operations Mark Edelson. “So the term does go back to the Brits and a ‘drinking session.’ Session IPAs are hugely popular right now, but we’ve gone way beyond that. Our brewers have created an amazing variety so there’s something for everyone.”

This is the perfect time of the year to enjoy a light, refreshing session beer. There’s plenty of great weather left, and we have an amazing selection on tap to enjoy at one of our 11 locations. Or, thrill your friends and family at summer’s-end picnics and fall sports barbecues with a growler of one of our easy-drinking beers. As always, we encourage you to drink responsibly, no matter the ABV.

Pop into an Iron Hill near you and give our session beers a taste. White Iron Wit and Witberry are available year-round. Seasonal beers are on tap while they last, so hurry over to see your favorite Iron Hill bartender. A sampling of what’s currently pouring, last we checked …

Ardmore

  • Bushwacker, American Pale Ale, 5.2% ABV
  • German Pils, traditional German lager, 4.8% ABV
  • Hefeweizen, traditional unfiltered Bavarian wheat, 4.2% ABV
  • The Hammock, ale, 4.5% ABV

Chestnut Hill

  • Ariana, Belgian golden ale, 4.5% ABV
  • Munich Helles, classic German lager, 5.0% ABV
  • Schipperke, Belgian IPA, 4.5% ABV

Lancaster

  • Berliner Weisse, German-style wheat sour, 2.8% ABV
  • Flannel Shirt ESB, English-style bitter, 5.2% ABV
  • Munich Helles, classic German lager, 5.0% ABV
  • Scuttlebutt, Kolsch ale, 5.12% ABV
  • The Hammock, ale, 4.5% ABV

Maple Shade

  • Extra Innings XPA, IPA, 4.6% ABV
  • Lawnmower Pale Ale, ale, 4.5% ABV
  • The Hammock, ale, 4.5% ABV

Media

  • Burton IPA, IPA in the English tradition, 5.8% ABV
  • Hefeweizen, traditional unfiltered Bavarian wheat, 4.2% ABV
  • Mr. Miyagi Pils, German-style pilsner, 5.2% ABV
  • The Hammock, ale, 4.5% ABV

Newark

  • Biere Blonde, Belgian-style ale, 5.0%
  • Das Boot, traditional German-style pilsner, 4.9% ABV
  • Summer Lemon Wheat, unfiltered Belgian-style wheat, 4.5%
  • The Hammock, ale, 4.5% ABV

North Wales

  • Going the Distance, IPA, 4.4% ABV
  • Hefeweizen, traditional unfiltered Bavarian wheat, 4.2% ABV
  • The Hammock, ale, 4.5% ABV

Phoenixville

  • Berliner Weisse, German-style wheat sour, 2.8% ABV
  • Hefeweizen, traditional unfiltered Bavarian wheat, 4.2% ABV
  • Schwarzbier, traditional black German lager, 4.4% ABV
  • The Hammock, ale, 4.5% ABV

Voorhees

  • Caprice, American-Belgian ale, 5.1% ABV
  • Patriotic Pils, classic American pilsner, 4.3% ABV
  • Riders for the Fallen Ale, IPA brewed in collaboration with the Gloucester Township Fraternal Order of Police, 4.8% ABV
  • The Hammock, ale, 4.5% ABV

West Chester

  • Excavator, French-style Gravette, 4.7% ABV
  • Munich Helles, classic German lager, 5.0% ABV
  • Race Day Radler, Bavarian wheat, 5.0% ABV
  • The Hammock, ale, 4.5% ABV

Wilmington

  • The Hammock, ale, 4.5% ABV

With 11 locations in Pennsylvania, Delaware and New Jersey, there’s an Iron Hill Brewery & Restaurant near you. We specialize in handcrafted beers and fresh, from-scratch New American cuisine. Monthly releases vary by location, so scout out our beers on tap and visit us soon.

Content provided by Dish Works author Nina Malone.

08/24/2015  |  Voorhees Chef Tiffany Giove Crowned Iron Hill Iron Chef 2015

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Once a year, Iron Hill Brewery & Restaurant’s head chefs line up to be crowned the annual Iron Chef. The contest, which hosts regionalized preliminary cook-offs and one seriously competitive finale, allows our company-wide chefs to break out of bounds and illustrate their talents through original recipes and creative preparations.

Of course, we keep things interesting by throwing in challenges along the way, like secret ingredients and timed rounds. After a series of preliminary challenges featuring all 11 Iron Hill head chefs, 3 deserving competitors moved on to the final championship.

The Competing Chefs and Their Challenge …

With the pressure on, three head chefs, Lancaster’s Damion Kamarauskas, North Wales’ Jon Wabs and Voorhees’ Tiffany Giove, stepped up to the chopping block on Thursday, August 8, at 8 a.m. sharp at our neutral Ardmore location, in hopes of being named 2015’s Iron Chef.

The final challenge? To prepare three unique courses, two appetizers and an entree, all of which had to make use of fresh whole cobia sourced from Mattes Seafood. (Yes, that meant they had to illustrate their skills of butchering, deboning and filleting the full-format fish, too!)

Round One …

Tiffany kicked off the competition with speck-wrapped cobia that was terrifically crispy on its exterior and gracing a delicate lemon-chive nage. The dish was executed with utmost refinement and elegance, and the judges were eager to see what she’d concoct next.

Jon followed with what became one of the favorite dishes of the day. The creative mastermind developed a wonton taco that was loaded with varying textural and multi-dimensional components—apple-cabbage slaw, pan-seared cobia and wasabi aioli. If this item ever ends up on the Iron Hill menu, you’ll want to order it every single time.

Damion opted to pan-sear the cobia to start, nesting it atop an unforgettable pool of bold and beautiful cantaloupe purée. The judges were immediately attracted to his creativity and smart use of accompaniments.

Round Two …

Jon took his inventiveness to the Nth level with his second competing dish, crafting an intriguing cobia-pumped sausage paired with polenta and a white truffle drizzle. This thought-provoking and vibrant offering was indicative of the creative ideas this chef was letting loose in the competition.

Tiffany challenged her time restraints by creating a housemade ravioli as her follow-up dish, filling the pockets with cobia and crab and accenting the ultra-fresh creation with rich saffron cream sauce. This wholesome and ambitious dish earned rave reviews.

Damion maintained the momentum in the second round by busting out an addictive take on the classic fish and chips. He created the ultimate Oriental-inspired, crunchy-skinned cobia, with fried shoestring diakon as the “chips” and a side of wasabi-malt vinegar for dipping. The judges couldn’t stop eating this one!

Round Three …

The final round of the heated battle was fierce and just as inspiring as the first two rounds.

Tiffany maintained her elegant, refined approach to the competition by executing a panko- and sun-dried tomato-stuffed pan-seared cobia served with brandy reduction. The fish’s crispy skin was perhaps the day’s best preparation, making it stand out as the best use of the day’s secret ingredient.

Damion continued his love of Asian-influenced dishes by presenting a ginger-lemongrass foam-topped cobia with a dollop of wasabi-infused mashed potatoes.

Chef Jon was also on the same page as Damion with similar influences, executing a hearty, visually appealing udon noodle bowl topped with pan-seared cobia and a miso-cobia fume.

And the winner is …

After battling through the delicious affair of analyzing nine competing dishes, the day’s judges (Amy Strauss, Editor-in-Chief of The Town Dish; Rick Drane, owner of Mattes Seafood; and Rich Pepino, Executive Chef of Drexel University Center for Hospitality & Sport Management) pow-wowed—with score sheets and tasting notes—to narrow down the overall champion of 2015’s cook-off. With each chef deserving of a blue ribbon for overall showmanship, recipes and presentation, it was daunting task to crown the best in show.

Congratulations to chef Tiffany Giove, who distinguished herself as the leading competitor of 2015’s Iron Hill Iron Chef battle. The chef, who you can catch daily at our Voorhees location, showcased her remarkable talents aside her equally talented sous chefs by creating thought-provoking, French-inspired dishes that repeatedly pushed the judges into culinary oblivion. Not to mention, this female chef knows her way around a whole cobia, with the secret ingredient executed with pure grace and elegance.

Bravo chef, you’ve earned this honor!

With 11 locations in Pennsylvania, Delaware and New Jersey, there’s an Iron Hill Brewery & Restaurant near you. We specialize in handcrafted beers and fresh, from-scratch New American cuisine. Monthly releases vary by location, so scout out our beers on tap and visit us soon.

Content provided by Dish Works.

08/21/2015  |  GABF Experience Awarded at Our 2015 Employee Party

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Iron Hill Brewery & Restaurant’s owners know how to recognize dedicated employees and do so in a big way during the annual employee party. This year, Kevin Finn, Mark Edelson and Kevin Davies hosted another epic event on August 10, highlighted by 11 employees winning a free trip to the Great American Beer Festival (GABF) in Denver.

Our annual party has taken all forms—outings at Dorney Park, the Bryn Mawr Picnic Park and Lucky Strike Bowling—but our 2015 event was a no-holds-barred, break-out-your-finest soiree at Drexelbrook Catering & Special Events Center in Drexel Hill. We closed all our restaurants so nearly 500 staffers could come out and play.

“This party is something else,” said president and CEO Kevin Finn. “It’s about thanking our hourly employees, the people on the front lines making sure our customers are happy. It’s also a great chance for staff to meet their peers from our other restaurants, relax and have some fun on us.”

Buses whisked staff away from each Iron Hill location to Drexelbrook for passed hors d’oeuvres, a scrumptious dinner buffet and, of course, Iron Hill beer. Staffers were treated to casino games, non-stop music and a picture-perfect time in the photo booth. But the moment all were waiting for happened when tickets were pulled for the GABF trip.

“Our non-salaried employees earn tickets into the drawing—by restaurant—for number of hours worked, safety committee service, Brew for a Day participation and other key markers,” Kevin explained. “We started awarding this right after we opened, and now we’re taking 11 employees with us to have a great time and to see how we fit into the GABF landscape. They really get to see how Iron Hill is known around the country.”

And the GABF winners are (drum roll, please):

We also paused to give a stellar round of applause to three other award winners:

  • Award of Excellence, recognizing a manager who exemplifies Iron Hill’s core values: Warren Sewell from Media.

  • Brewie, given every six months to the restaurant that excels in demonstrating our core values of people (from employee surveys), products (from online customer surveys) and profits (sales): Wilmington.

  • Outstanding Customer Comment Card Performance: Newark.

The bottom line: we know it’s our hourly employees who are the faces of Iron Hill. They make sure our customers are well taken care of from the moment they walk in the door until they get a friendly goodbye and thank-you. Should there be a concern, they are the ones who listen and make it right. This party, these awards and the GABF trip are our way of saying “Cheers” for a job well done!

With 11 locations in Pennsylvania, Delaware and New Jersey, there’s an Iron Hill Brewery & Restaurant near you. We specialize in handcrafted beers and fresh, from-scratch New American cuisine. Monthly releases vary by location, so scout out our beers on tap and visit us soon.

Content provided by Dish Works author Nina Malone.

08/14/2015  |  Behind the Scenes: Beer Selection for Great American Beer Festival Entries

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Brewers from all 11 Iron Hill Brewery & Restaurant locations brought their best to a blind tasting panel recently with one goal: send the consensus favorites to the 2015 Great American Beer Festival (GABF).

Iron Hill can enter up to 20 beers. You can bet our most awarded beer, Russian Imperial Stout, will be on the list. But as for the rest? You’ll have to wait to see the results from this already sold-out annual beer festival and competition to be held September 24–26 in Denver. Thirsty and can’t wait? Stop by and sample our many medal-winners at an Iron Hill near you—the only place you’ll find our fresh, delicious and much-lauded beer.

“Our brewers taste beers throughout the year and make note of those we’ll consider sending to competition,” said co-owner and Director of Brewery Operations Mark Edelson. “This year we entered those that have shown well in the past plus others our brewers called out during the year. The tasting is about putting our best foot forward—sending our very best to Denver—always.”

The blind tasting panel pits brewer against brewer in a friendly rivalry to decide who has brewed the best of any given style. Everyone brings their powerhouses, but it’s for their peers to decide what makes the cut.

“The first year we didn’t do tastings; it was mostly my picks then,” Mark added. “We started the tasting panels as we grew and added more locations, more brewers and more styles. The original tastings were at my house; after the third year, we had to move to a bigger space. Once we opened Media, we started paneling all the house beers to get consensus on whose beer to send.”

Clearly we’re doing something right: we’ve racked up 18 straight years of winning GABF medals. Mark won the very first one, a 1997 Gold for Lodestone Lager (Munich Helles-style). All told, we’ve brought home 43 GABF medals, including 2005 Large Brewpub of the Year, plus other awards and accolades. Fingers crossed for 2015′s awards!

We’re really proud of our amazing tradition of brewing outstanding beer and humbly point out that others continue to agree. Each year, the GABF offers the largest collection of U.S. beer ever served in a public tasting event plus a private competition. Beers in 92 categories are evaluated by a professional judge panel in a blind-tasting format during five 3-hour judging sessions over three days.

“Each year it gets more competitive,” Mark noted. “The number of categories increases, and so does the competition between more brands. The fact we continue to win says a lot about the quality of our product. No brewery is as award-winning as Iron Hill, and we’re very honored to hold that record.”

Taste what it’s all about: find your favorite Iron Hill location, see what’s on tap and check what’s to come. Then, click on “for more information” to savor each beer’s tasty details and to see if it’s won an award. Or two. Or more. Remember, you can only find Iron Hill beers on tap to enjoy with us or to fill a growler—plus our bottled reserves—at an Iron Hill Brewery & Restaurant.

With 11 locations in Pennsylvania, Delaware and New Jersey, there’s an Iron Hill Brewery & Restaurant near you. We specialize in handcrafted beers and fresh, from-scratch New American cuisine. Monthly releases vary by location, so scout out our beers on tap and visit us soon.

Content provided by Dish Works author Nina Malone.

08/13/2015  |  Iron Hill Employee You Need to Know—Tiffany Wheat

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Our restaurant staffers keep our customers satisfied, but there’s a lot going on behind the scenes in our corporate office that makes Iron Hill Brewery & Restaurant a great place to work. Meet one of our best who makes sure all Iron Hill employees are happy on payday.

Tiffany Wheat, CPP, Payroll Manager, Iron Hill Headquarters in Wilmington

What’s your favorite customer story from when you were a server?

It’s been a long time since I was on that end of the restaurant business, but I distinctly remember how impressed I was by our customer base; I met a lot of nice people. So many of our guests are Iron Hill super fans! It immediately drew me to the company and I, too, have been a loyal fan ever since.

What would you say has been your biggest success story working for this company?

I started at Iron Hill as a server in 2008. Through chance, luck and a few recommendations, I soon started working at headquarters. I never wanted to leave the restaurant industry and this job and company have given me the opportunity to stay in the industry that I love while still being home with my kids each night. Iron Hill truly does promote from within, and employee development is a huge part of our culture. I really couldn’t see a better fit for myself anywhere else.

Why do you enjoy working at Iron Hill?

This job is such a great mix! I get to work with some of the best accounting and human resources professionals as well as some amazing restaurant managers. The variety of what I do and with whom I work really makes this job ever-changing and always interesting.

As an Iron Hill “super fan,” what’s your favorite beer?

Chuck Norris’s Beard is my all-time favorite. I really like a lot of the IPAs and APAs, particularly Newark Senior Head Brewer Brian Finn’s IPAs.

What’s your must-have menu item?

Fish & Chips! I am originally from the west coast where halibut and cod are the go-to fish for that item. This dish reminds me of home each time I eat it. Iron Hill makes a delicious cod version that has been my favorite addition on the menu since I started with the company. Also, I’ve been eating Iron Hill hummus for seven years now and it’s still by far my favorite hummus; it’s the best I’ve ever had.

What’s one thing no one else would know about you that you’d like to share?

My favorite birthday in my entire life was my seventh. That was the year I was old enough to get my own library card. I couldn’t have been happier! I’ve been a book nerd my whole life and getting that card was the coolest thing ever to me. I would load up as many books into my bike basket that I was allowed to take and go home and pour through them. I still love to read and do so at every opportunity.

When you’re not at Iron Hill, what are you doing?

We’re a busy family! I have three little girls under the age of five. Our most recent addition was born in March. I used to think our dog, Rupert, was a handful; now he’s probably the biggest helper in the house. He cleans up falling food before I even see it hit the floor. Rupert has probably put on 10 pounds since my first little girl was born.

With 11 locations in Pennsylvania, Delaware and New Jersey, there’s an Iron Hill Brewery & Restaurant near you. We specialize in handcrafted beers and fresh, from-scratch New American cuisine. Monthly releases vary by location, so scout out our beers on tap and visit us soon.

Content provided by Dish Works author Nina Malone.

07/30/2015  |  Celebrate National Watermelon Day with Iron Hill

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Fruit enthusiasts across the land will pause to celebrate this juicy, sweet summer staple on August 3, but you don’t have to wait until then to raise a glass to #NationalWatermelonDay.

Start the festivities at our West Chester location today, July 30. Watermelon Wit Beer begins to pour at 6 p.m., and you’ll want to be first in line for this pale, unfiltered Belgian-style wheat beer featuring complex orange and spice with hints of watermelon. King of the Hill Rewards Club members may enjoy a complimentary grilled watermelon and feta small bite—exclusively for our members.

Then, Wednesday, August 5, head over to our Media location starting at 4 p.m. for Watermelon Wit Beer and three other melon-inspired beers: Watermelon Shandy, Watermelon Saison and Watermelon Lager. King of the Hill Rewards Club members can order up a Secret Sour Watermelon beer, yet another exclusive for our members.

Not a King of the Hill member? You can join our Rewards Club and receive benefits on-the-spot. Ask your server or bartender for the details.

With 11 locations in Pennsylvania, Delaware and New Jersey, there’s an Iron Hill Brewery & Restaurant near you. We specialize in handcrafted beers and fresh, from-scratch New American cuisine. Monthly releases vary by location, so scout out our beers on tap and visit us soon.

Content provided by Dish Works author Nina Malone.

07/30/2015  |  Hurry to Iron Hill Phoenixville for the Limited Lavender Dubbel Release

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The spirit of experimentation compelled Iron Hill Brewery & Restaurant Phoenixville Head Brewer Tim Stumpf to add fresh lavender to a saison three years ago—a happy experiment.

Three years hence, Lavender Dubbel is set to pour at 5 p.m. Friday, July 31. There’s but one keg of this flower powerhouse, so get there early to taste Tim’s unique beer.

Why lavender? Tim met King of the Hill Rewards Club member Martyn Donald at the restaurant—over another of Tim’s experiments, a basil tripel, as he recalled. They started talking about “strange and non-traditional ingredients that might highlight already spicy, fruity and complex beers. Martyn mentioned his father had taught him to grow lavender—and that he had plenty at his Charlestown farm—and the rest is history.”

The chance to infuse the earthy, peppery and sometimes tart saison with the mysterious culinary herb that also offers a dash of pepper, a bit of evergreen and even a hint of mint with faint sweetness intrigued Tim.

“My first thought was excitement, because even if it was horrible at least it would be an experience, and something to learn from,” Tim said. “Plus, it is something that drives me to work—to be able to delight our regulars by going out of our way. In this case, Martyn was happy to work with me, and I got to highlight him to the other guests and regulars.”

After two years working with saison, Tim realized almost any Belgian beer would work, so this likely is the start of even more experimentation. Tim originally picked the saison because as a farmhouse ale farmers historically brewed it using the land’s bounty, even pickings as diverse as dandelion and mustard seed. This round, it’s the mighty dubbel taking on lavender. The dubbel is maltier and a bit sweeter than saison, another great match for multitasking lavender. The idea came from a request for a special-event beer from Iron Hill Media. That event is over and those kegs are kicked, but you still have one more chance at Phoenixville.

What’s next? Tim is mulling over mixing it up to make the most of multiple flavors, like lavender and vanilla, using any number of Belgian styles. But there’s no time to daydream about what’s to come: Lavender Dubbel will sell out fast, so make plans to be at Iron Hill Phoenixville Friday at 5 p.m. Sharp.

With 11 locations in Pennsylvania, Delaware and New Jersey, there’s an Iron Hill Brewery & Restaurant near you. We specialize in handcrafted beers and fresh, from-scratch New American cuisine. Monthly releases vary by location, so scout out our beers on tap and visit us soon.

Content provided by Dish Works author Nina Malone.

07/17/2015  |  2 Iron Hill Employees You Need to Know — Sarah Harsh & Tom Speigel

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While handcrafted beers and from-scratch new American cuisine are our top priorities here at Iron Hill Brewery & Restaurant, we wouldn’t be able to do what we do without our talented staff. They’re skilled, friendly, courteous, helpful, kind, fun and—of course—they know their beer.

So sit back, relax and get to know two of our finest.

Sarah Harsh, Private Events Coordinator and Server in Lancaster

You’re the face of Iron Hill to customers; share a story with us that shows the trademark Iron Hill customer service.

One of my favorite customer stories is from a banquet that I organized and had the pleasure to also work. The event was for one of our regular customers whose father had passed away, and the family was holding the funeral in our area. They chose to have the after-funeral dinner here at Iron Hill in our West dining room. The event ended up being larger than we had originally expected, but the other server, Nevin Stoltzfus, and I made sure that everyone was taken care of and it worked out great.

This event took place two years ago and the couple is still traveling from New Jersey on a regular basis to come to see us in Lancaster and say “hi” to both Nevin and me. They loved the event so much that they thank us every time we see them for helping to celebrate their father’s life in such a great way. They are awesome people and make us want to continue to help others.

What’s your biggest personal success story at Iron Hill?

I love working on private events and making customers’ special days even more special. I’m proud I’ve helped increase the number of our private events too.

Why do you enjoy working at Iron Hill?

I like working at Iron Hill because the company is great to work with and really strives to make sure employees are happy. Iron Hill is always asking about our personal goals and finding ways to try to help us achieve them.

What’s one thing no one else would know about you that you’d like to share?

This is a tough one; I think most people know a lot about me. So, here is something that my customers probably don’t know and some of my co-workers don’t know: I have four young boys and they are all very active in sports. They play baseball, basketball and golf. One of the things that people always find interesting is their names. They’re all named after sports players from the Hall of Fame or those we’re sure will be there one day. Their names are Gehrig, after Lou Gehrig; Peyton, after Peyton Manning and Walter Payton (his middle name is Griffith, for Ken Griffey Jr.);  Maddux, for Greg Maddux (his middle name is Tomlinson, for Ladainian Tomlinson); and Chase, for Chase Utley (his middle name is Musial, for Stan Musial).

_______________________________________________________________

Tom Speigel, Executive Sous Chef in Maple Shade

What does your job at Iron Hill entail?

I oversee the day-to-day operations, ensure a safe and clean work environment for staff and customers and handle a lot of planning for events and dinners.

What do you love about your job?

I always love helping out children with allergies. I had one little girl who had every allergy under the sun. Rather than take a chance at miscommunication, the girl’s father asked to speak to me. So I came out to talk to the little girl and her parents. After lots of questions from me, we finally were able to come up with a dish that she would be able to eat. Afterward, the server gave me a thank you note, written on a napkin, from the little girl.

What’s your biggest personal success story at Iron Hill?

Besides my advancement in the company, I’d say my biggest accomplishment so far would be the planning and execution of my first beer dinner. I received a lot of praise from the regulars who attended, and they proclaimed it was the best they’d attended. Whether that’s true or not, it always feels great when you’re complimented on your food.

Why do you enjoy working at Iron Hill?

I love the life. I have lived in a kitchen since the age of 12. Iron Hill provided me with almost the same education you would get from culinary school. The only difference is I got paid for it. But seriously, everyone in this company is great. There is a real “helping hands” culture at Iron Hill. This is my favorite restaurant experience to date.

What’s one thing no one else would know about you that you’d like to share?

I enjoy cinema musicals. Some of my favorite movies of all time are musicals, like Guys and Dolls, Little Shop of Horrors and The Sound of Music, to name a few.

No matter where you live and work, there’s an Iron Hill near you. Pop on in and sample superior service from caring employees like Sarah and Tom. We bet you’ll find the experience as satisfying as the food and drink.

With 11 locations in Pennsylvania, Delaware and New Jersey, there’s an Iron Hill Brewery & Restaurant near you. We specialize in handcrafted beers and fresh, from-scratch New American cuisine. Monthly releases vary by location, so scout out our beers on tap and visit us soon.

Content provided by Dish Works author Nina Malone.

07/17/2015  |  Returning Soldier Honored with a Surprise Event at Iron Hill Voorhees

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It was a star-spangled celebration when Iron Hill Voorhees, Operation Yellow Ribbon and the Voorhees Town Center recently partnered to give Staff Sergeant Richard M. Johnson a rather public—and much deserved—welcome home.

Rich was absolutely stunned by what followed after his one-year deployment in the Middle East. Serving the U.S. Army National Guard since 1994, his day of surprises began when police, firefighters and the Warriors Watch Riders veterans’ motorcycle group escorted him, his wife and his three children to Voorhees.

“When the opportunity to partner with Operation Yellow Ribbon came up, I was thrilled to help,” said Chad Phillips, Voorhees assistant general manager. “I’ve participated in the welcome home ceremonies for several years along with many other volunteers, and there’s something magical that happens at these events. Not only are we welcoming home the brave soldiers who risk their lives for our freedom, but we’re also recognizing their families for the sacrifices and dedication to their loved ones and our country. These events will stand the hair up on your neck.”

Voorhees Mayor Michael R. Mignogna also joined Iron Hill and Operation Yellow Ribbon to give Rich a hero’s welcome. American flag-waving well-wishers gathered to hear Rich honored and see him showered with gifts, including a Macy’s gift card from Voorhees Town Center.

“There are not enough words that I can say to the military for all that they do,” Chad explained. “All I can do is say ‘thank you so much for all your sacrifices and for keeping America free and the best country in the world. God Bless you and your families!’”

Iron Hill made Rich an honorary member of the King of the Hill rewards program, presented him with a gift card and then introduced an exclusive, limited-edition beer to herald his return home: Patriotic Pils. It’s a classic American pilsner brewed in collaboration with Operation Yellow Ribbon of South Jersey using all American-grown malts and hops.

“I often think about our deployed military when I kiss my son goodnight and the sacrifice they make to keep my family free,” Chad explained. “It’s always a pleasure to recognize someone that fights in some of the most hostile and unforgiving circumstances so my son and family can live in a free country.”

In keeping with our community-focused philosophy, Iron Hill Voorhees held a Give 20 special that evening. Twenty percent of every guest’s food bill from that special evening went to Operation Yellow Ribbon to support more acts of generosity and kindness toward our troops—overseas and at home.

“Supporting our community in our Give 20 fundraisers and playing a role in the lives of our guests is so important to me and to the culture of Iron Hill,” Chad added. “At Iron Hill Voorhees, we are not just another restaurant. We are a part of the community and an extension of our guests’ dining room table.”

About our hometown hero:

Rich, 48, is an 11C (indirect fire infantryman). He grew up in Wisconsin and is a graduate of Marinette High School in Marinette, Wisconsin, and the Spartan College of Aeronautics and Technology in Tulsa, Oklahoma. He’s happily married to wife Susan, with whom he has three children: Kiersten, Curren and Caeden. Rich enjoys camping, woodworking and motorcycle riding and is involved with the Masonic Lodge. He has been awarded the following medals and honors for his outstanding service to our country: USN E-Ribbon, Overseas Training Ribbon, Sea Service Ribbon, Army Commendation Medal, Humanitarian Service Medal, Driver/Mechanic Badge – with Driver Wield Vehicle, Army Good Conduct Medal, 3X Army Reserve Component Achievement Medal, 2X National Defense Service Medal, NCO Professional Development Ribbon, Army Service Ribbon, Armed Forces Reserve Medal – with M-Device, Sea Service Deployment Ribbon and CIB – Combat Infantry Badge.

With 11 locations in Pennsylvania, Delaware and New Jersey, there’s an Iron Hill Brewery & Restaurant near you. We specialize in handcrafted beers and fresh, from-scratch New American cuisine. Monthly releases vary by location, so scout out our beers on tap and visit us soon.

Content provided by Dish Works author Nina Malone.

06/30/2015  |  Don’t Miss This: Iron Hill Wilmington’s Das Boot Beer Release

Category: Uncategorized  |  Posted by: thetowndish  |  Add Comment

 

On Thursday, July 2, Iron Hill Wilmington will be pulling out all the stops for its Das Boot Beer Release. Starting at 4 p.m., imbibe this traditional German lager from a standard 16-ounce glass, or really get into the spirit of the celebration and drink deep from a 32-ounce glass boot.

“German pilsner is one of Chef Dave Foster’s favorite styles of beer,” explains Justin Sproul, head brewer at our Wilmington location. “So when I transferred to Wilmington I promised him I would brew one as soon as possible.”

Inspired by the Jever Pils he enjoyed during a trip to Germany, Justin has created a delicately balanced beer boasting a light straw color, firm bitterness and a dry, crisp finish. He shares its full details below:

“In June 2006, I traveled to Germany for the World Cup and to visit my aunt and uncle. Tickets to games were extremely expensive, so we would go to the fan fests to watch the games, which were basically carnival-like atmospheres set up in parks with jumbotron TVs, beer and food vendors. The particular [fan fest] we would attend was in Wiesbaden, and the beer vendor was Jever Pils. …  One evening there was huge game for Germany, who was playing Poland. It was a 0-0 match until Oliver Neuville scored the game-winning goal in the 91st minute. Obviously, it was an intense, thrilling game, and I enjoyed quite a few Jever Pils during the course of the game and after.”

As far as the glass boot we’ll be serving Justin’s creation in, well, no one is clear precisely where that idea came from. Some say that the boots, known as Bierstiefeln in German, originated with a Prussian general who promised troops he’d drink beer from his boot if they prevailed in battle. When the troops won, the general had a glassmaker craft a boot from glass to fulfill his promise—without having to taste his own feet or spoil the beer by serving it out of his leather boot. Some claim it started as a form of hazing, wherein soldiers or club members would get one member to take off his shoe, fill it with beer and serve it to initiates to inspire both loyalty and a dose of disgust. Still others say that the notion of drinking out of boots began in World War I, when German soldiers, having nothing better to drink from, would pass around a beer-filled leather boot before heading into battle.

How will you enjoy the boot? We want to see. Be social and share your Das Boot Beer Release photos with us on Facebook, Twitter and Instagram using the hashtags #DasBoot and #IronHill.

With 11 locations in Pennsylvania, Delaware and New Jersey, there’s an Iron Hill Brewery & Restaurant near you. We specialize in handcrafted beers and fresh, from-scratch New American cuisine. Monthly releases vary by location, so scout out our beers on tap and visit us soon.

Content provided by Dish Works author Michele Kornegay.